Traditionally, horseradish is grated then vinegar is added to preserve the pungency. Rather than vinegar, however, why not try lacto-fermentation instead? You gain all the nutritive and probiotic benefits, as well as a mellower, more complex flavor.
There are so many varieties of infused vodkas out there, candy colored and a bit too campy. At this juncture you might be yearning for the purists to instigate an upheaval, but don't protest yet how about trying my spicy horseradish peppercorn vodka.
Horseradish gets its holiday groove on with green jalapeno and sweet red pepper speckles woven through thick shreds of pungent fresh horseradish root. Freshly-grated h-root packs an even bigger punch with the green ornaments.